Per serving (142g) Calories 466, Fat 31g, Saturates 8.6g, Sugars 10g, Salt 0.81g
Preheat oven to 180°C (Gas Mark 4, 350°F) and line a baking sheet with parchment paper. Roll out the pastry on a lightly floured surface to a rectangle about 23cm x 30cm. Cut into quarters to create 4 individual rectangles and score a border on each, 1 cm from the edge. Transfer to the prepared tray.
In a small bowl, mix together the hazelnut butter, mustard, maple syrup, garlic and tarragon, and season well. Divide this mixture between the 4 tartlets, avoiding the borders. Arrange the carrots on top and brush the edges of the pastry with a little oil. Transfer to the oven and bake for 20 minutes, until risen and golden.
Serve hot or cold, sprinkled with chopped hazelnuts and some extra tarragon.
Sweet and Sour Tofu Balls with Vegetable Fried Rice...